1100 - Repeat The food contact surface of the sheet pans and cookware is not smooth, contains cracks, chips, or pits and can not be easily cleaned.

1570 - Repeat Unused or non-functioning equipment not removed from the premises.

1580 - Repeat The cutting board(s) along the food preparation area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.

1750 - Repeat Manufacturer containers were observed reused for the storage of food.

1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch:microwave oven, rusted shelving in the Hobart refrigerator, can opener and holder, interior of all refrigeration equipment, .

1100 - The food contact surface of the sheet pans and cookware is not smooth, contains cracks, chips, or pits and can not be easily cleaned.

1190 - The ambient (air/water) temperature measuring device (degrees C) is not located in the Kenmore refrigerator, Kenmore freezers.

1570 - Repeat Unused or non-functioning equipment not removed from the premises.

1580 - The cutting board(s) along the food preparation area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.

1750 - Manufacturer containers were observed reused for the storage of food.

1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch:microwave oven, rusted shelving in the Hobart refrigerator, can opener and holder, interior of all refrigeration equipment, .

3020 - Soap was not provided at the hand washing lavatory in the restroom.

3030 - Repeat No disposable towels were provided at the hand washing lavatory in the restroom.

July 14, 2009 (Routine)

Violations:

0820 A 2 - Corrected During InspectionCritical Repeat Salalmi, gero sauce, and cooked ground beef in the deli-top were cold holding at improper temperaturesRelocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.

1780 - Corrected During InspectionCritical Slicer was found to have accumulated soil.Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.

1800 - The nonfood contact surface of the inside bottom of the deli-top reach-in has accumulations of grime and debris.Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

3020 - Soap was not provided at the hand washing lavatory in the employees rest rrom.Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.

3030 - No disposable towels were provided at the hand washing lavatory in the employees rest rromHand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials

1580 - The cutting board(s) along the food preparation area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.

1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: floor mixer.Clean and sanitize these surfaces for food contact.

1800 - The nonfood contact surface of the interior of the Kenmore freezer compart ment has accumulations of grime and debris.Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

0830 - Corrected During InspectionCritical Repeat The prepared ready-to-eat (RTE) sliced turkey, ham, tomatoes in the refrigeration unit is not properly dated for disposition.Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.

1770 A - Corrected During InspectionCritical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: meat slicer, sheet pans, plastic lexan containers.Clean and sanitize these surfaces for food contact.

0820 A 2 - Corrected During InspectionCritical The sliced turkey, ham cold holding at improper temperaturesRelocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.

0830 - Corrected During InspectionCritical The prepared ready-to-eat (RTE) slice turkey, ham in the refrigeration unit is not properly dated for disposition.Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.

1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: interior of refrigeration equipmentClean and sanitize these surfaces for food contact.

July 06, 2007 (Routine)

Violations:

0790 - Improper methods used to thaw turkey and ham.Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F. 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process

0820 - Corrected During InspectionCritical Turkey cold holding at improper temperatures.Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.

1570 - Corrected During Inspection Food spatula was observed in a state of disrepair and damaged.Repair the food spatula to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the food spatula, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.

1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: Floor mixer, can opener.Clean and sanitize these surfaces for food contact.

1800 - Repeat The nonfood contact surface of the service table in the food preparation area, interior of refrigeration equipment has accumulations of grime and debris.Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

2310 B - The handwash station at the food preparation area is soiled being used to rinse foods.The handwash facility identified above is to be used for washing hands only. Clean the handwash sink in the food preparation area

3180 - Repeat Floors, walls, ceilings in the facility noted in need of cleaning.All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

April 09, 2007 (Follow-up)

Violations:

0830 - Critical Repeat The prepared ready-to-eat (RTE) turkey, salami, ham in the refrigeration unit is not properly dated for disposition.Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.

3080 - Repeat Less than 50 foot candles of light was noted in the food preparation area. 20 ft.candles of light noted in the food preparation area.Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor

0830 - Critical Repeat The prepared ready-to-eat (RTE) turkey, salami, ham in the refrigeration unit is not properly dated for disposition.Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.

1190 - The ambient (air/water) temperature measuring device (degrees C)is not located in the kenmore freezers.Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.

1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: meat slicer, floor mixer.Clean and sanitize these surfaces for food contact.

1800 - The nonfood contact surface of thedoor gaskets on the gray refrigerator and sandwich lowboy refrigerator has accumulations of grime and debris.Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

2000 - Single service items observed unprotected from contamination. Aluminum food trays stored outside original packaging in the food preparation area.Store single service items in its original protective packaging or inverted in an approved dispenser.

3080 - Less than 50 foot candles of light was noted in the food preparation area. 20 ft.candles of light noted in the food preparation area.Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor

3180 - The floors throughout the facility noted in need of cleaning.All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

3270 - Methods are not being used to control pestsWhen pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

Comments:
This is a follow-up inspection.

July 27, 2006 (Routine)

Violations:

0830 - Critical Repeat The prepared ready-to-eat (RTE)meats(turkey,ham) in the refrigeration unit is not properly dated for disposition.Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.

0960 1 - Critical Repeat The food contact surface of themixing machine is not safe.Repair or replace the mixing machine to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.

1100 - Repeat The food contact surface of the sheet pans and cookware is not smooth, contains cracks, chips, or pits and can not be easily cleaned.Repair or replace the sheet pans and cookware to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.

1570 - Repeat Unused or non-functioning equipment not removed from the premises.Remove any unused or non-functioning equipment from the premises.

1580 - Repeat The cutting board(s) along the food preparation area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.

1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch:microwave oven, rusted shelving in the Hobart refrigerator, can opener and holder, interior of all refrigeration equipment, .Clean and sanitize these surfaces for food contact.

Comments:
This is a follow-up inspection.

July 25, 2006 (Routine)

Violations:

0470 - Critical Unwrapped or uncovered food in the Beverage air and Kenmore refrigerator refrigeration equipment.Protect food from cross contamination by storing food in packages, covered containers, or wrappings.

0830 - Critical Repeat The prepared ready-to-eat (RTE)meats(turkey,ham) in the refrigeration unit is not properly dated for disposition.Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.

0960 1 - Critical The food contact surface of themixing machine is not safe.Repair or replace the mixing machine to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.

1100 - The food contact surface of the sheet pans and cookware is not smooth, contains cracks, chips, or pits and can not be easily cleaned.Repair or replace the sheet pans and cookware to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.

1190 - The ambient (air/water) temperature measuring device (degrees C) is not located in the Kenmore refrigerator, Kenmore freezers.Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.

1570 - Repeat Unused or non-functioning equipment not removed from the premises.Remove any unused or non-functioning equipment from the premises.

1580 - The cutting board(s) along the food preparation area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.

1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch:microwave oven, rusted shelving in the Hobart refrigerator, can opener and holder, interior of all refrigeration equipment, .Clean and sanitize these surfaces for food contact.

3020 - Soap was not provided at the hand washing lavatory in the restroom.Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.

3030 - Repeat No disposable towels were provided at the hand washing lavatory in the restroom.Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials

3180 - Repeat Floors in restroom, food preparatiion area noted in need of cleaning.All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

December 21, 2005 (Routine)

Violations:

0830 - Critical The prepared ready-to-eat (RTE) pizza toppings, cheeses, sauces, cheeses, in the refrigeration unit is not properly dated for disposition. Begin date labeling for these RTE products.Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.

0960 2 - Repeat The food contact surface of the press /particle board shelving is not durable, nonabsorbent, easily cleanable, resistant to pitting.Replace the unapproved shelving to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.

1570 - Repeat The coke display case door gasket was observed in a state of disrepair and damaged.Repair the gasket to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.

1720 - Repeat A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.

1800 - Repeat The nonfood contact surface of the coke display case out front used to store pizza cheese has accumulations of grime and debris.Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

2830 - Repeat Floor and wall juncture in the rest room is in disrepairSeal floor and wall juncture in rooms wheredisrepair occurs.

2990 - Repeat Living/sleeping quarters directly opening into area used for conducting food establishment operations. Close off so the bed is private and separated from the storage area..Living or sleeping quarters must be separated from areas used for conducting food establishment operations to preclude potential contamination of food and food-contact surfaces from poisonous or toxic materials, dust or debris, the presence of improperly designed facilities and equipment, and the traffic of unauthorized and/or unnecessary person or pets.

3170 - Repeat Walls and floors, ceiling tiles are not maintained in good repairMaintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

3180 - Repeat Floors throughout noted in need of cleaning.All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

Comments:
Follow up.

December 21, 2005 (Routine)

Violations:

0610 - Food stored in a location where it is subject to splash, dust or other contamination. The containers of sauce and pizza topping are not covered under wire rack shelving.Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.

0830 - Critical The prepared ready-to-eat (RTE) pizza toppings, cheeses, sauces, cheeses, in the refrigeration unit is not properly dated for disposition. Begin date labeling for these RTE products.Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.

0960 2 - The food contact surface of the press /particle board shelving is not durable, nonabsorbent, easily cleanable, resistant to pitting.Replace the unapproved shelving to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.

1570 - The coke display case door gasket was observed in a state of disrepair and damaged.Repair the gasket to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.

1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.

1780 - Critical Food contact surfaces of the dough machine, the deli pizza prep refrigerator, the up-right, 2 door reach-in refrigerator, the can opener, used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.Clean food-contact surfaces of this equipment no less than every 4 hours to prevent the growth microorganisms on those surfaces.

1800 - The nonfood contact surface of the coke display case out front used to store pizza cheese has accumulations of grime and debris.Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

2830 - Floor and wall juncture in the rest room is in disrepairSeal floor and wall juncture in rooms wheredisrepair occurs.

2990 - Living/sleeping quarters directly opening into area used for conducting food establishment operations. Close off so the bed is private and separated from the storage area..Living or sleeping quarters must be separated from areas used for conducting food establishment operations to preclude potential contamination of food and food-contact surfaces from poisonous or toxic materials, dust or debris, the presence of improperly designed facilities and equipment, and the traffic of unauthorized and/or unnecessary person or pets.

3030 - Corrected During InspectionRepeat No disposable towels were provided at the hand washing lavatory in the rest room.Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials

3170 - Walls and floors, ceiling tiles are not maintained in good repairMaintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

3180 - Floors throughout noted in need of cleaning.All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

March 04, 2004 (Routine)

Violations:

3030 - No disposable towels were provided a the hand washing lavatory in the kitchen and bathroom.Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials

1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: dough machine.Clean and sanitize these surfaces for food contact.